Velvet mushroom soup preparation

Rinse champignon mushrooms thoroughly. Chop them into pieces, and if you are also using dry porcini mushrooms, place them in a pot and cover them with 3 glasses of hot water. Clean and chop the vegetables.

Heat the vegetable broth. In a large pan with 2 tablespoons of extra virgin olive oil, sauté the carrots, onions, and celery together with the mushrooms. Cook with a low flame for 7 minutes, then add the garlic cloves. Cook for another minute before adding the boiling broth and the minced parsley. Let it simmer for around 20 minutes over a low flame until the mushrooms are soft.

If you are also using dry porcini mushrooms, strain them first to eliminate any water and soil. Then, pour them into the pan with the fresh champignons before adding the broth.

Blend everything into a cream by using a food processor or blender. Melt the butter and add it to the flour, mixing well. It will be very dense. Add to the mushroom soup, and let everything thicken over a low flame.

Winter comfort food – creamy velvet mushroom soup!

When it reaches the desired consistency, you can serve this tasty velvet soup with a dollop of fresh sour cream on each plate.